15 Minute BLT Pasta Salad

INGREDIENTS

For the Dressing:
¾ cup mayo (I prefer to use olive oil mayo to cut some fat & calories)
¼ cup sour cream
1 Tablespoon milk
½ teaspoon pepper
1/4 teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon crushed red pepper — optional

For the Salad:
8 oz spiral pasta
3-4 cups chopped romaine lettuce (or 10-oz package pre-cut romaine lettuce)
1 pint grape tomatoes — halved
1 ½ cup shredded cheddar cheese
1 ½ cup bacon bits or pieces (not artificially flavored — about 6 oz)

INSTRUCTIONS
Prepare the dressing by stirring together mayo, sour cream, milk, pepper, salt, garlic powder and crushed red pepper (if using) until smooth and well-combined. Set aside.
Prepare pasta according to package instructions. When finished cooking, drain well and transfer to a large salad bowl.
Add chopped lettuce, grape tomatoes, cheddar cheese, bacon bits/pieces, and your prepared dressing.
Toss/stir very well, until ingredients are well-combined.
Enjoy!

link recipes from https://www.busybudgeter.com/15-minute-blt-pasta-salad/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_smartloop&utm_content=smartloop&utm_term=31082226

Creamy Beef Pasta Recipe

Description

An easy, creamy beef pasta recipe that is loaded with flavor and cheese!

Ingredients

2 tablespoons olive oil
1 small yellow onion, diced (about a cup)
2 pounds lean ground beef
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons kosher salt
1/2 teaspoon crushed red pepper
1/4 cup flour
1 (28- ounce) can tomato sauce
1 cup beef broth
1 pound Rotini pasta
1 cup heavy cream
2 cups grated sharp cheddar cheese

optional – garnish with parsley (fresh or dried)

Instructions
In a large, deep skillet heat the olive oil over medium heat. When the oil is hot, add in the diced onions and sauté for 5-6 minutes, until they begin to soften. Add in the ground beef to the skillet and break the meat apart. Cook until no pink remains. Drain excess grease and return the to heat.
With the heat still on medium, add in the garlic, basil, oregano, salt, red pepper, and flour. Cook for 1 minute, stirring constantly to coat.
Add in the tomato sauce and broth and stir to combine. Bring to a boil and simmer for 15 minutes.
While sauce is simmering, boil Rotini according to pasta directions. Drain.
Add the cream and pasta to the sauce, stirring to combine. Add in the cheese and stir until melted.
Garnish with parsley if desired and serve immediately.

Notes

Store airtight in the refrigerator for up to 3 days

link recipes from https://cookiesandcups.com/creamy-beef-pasta-recipe/

Fiesta Chicken Casserole

Fiesta chicken casserole is filled with chunks of chicken, tender pasta, corn, black beans, all in a one dish cheesy chicken casserole. Simple to make and a great way to use up leftover chicken or a Rotisserie chicken.

Ingredients

2 cups uncooked spiral pasta
1 cup sour cream
1 cup salsa
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 can (15 oz) corn (drained)
1 can (15 oz) black beans (drained & rinsed)
2 cups cooked shredded/chunked chicken
2 cups shredded cheese

Instructions

Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray. Set aside.

Cook pasta according to package directions. Don't forget to salt the pasta water. I use about 1 teaspoon salt.

While pasta is cooking, combine sour cream, salsa, cumin, garlic powder, and onion powder in a large mixing bowl.

Drain the pasta when it's done cooking and add into the sour cream mixture. Stir to combine. Add in the corn, black beans, chicken, and 1 cup of the shredded cheese. Stir together to combine.

Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes.

Take the tin foil off and let cook an additional 5 minutes. Garnish with green onions, tomato, and avocado slices if wanted.

Recipe Notes

I have found that it works best to use some of the fresh salsa that you can find in the produce area of the grocery store, instead of the jarred salsa on the shelves. You of course can use the jarred salsa, I just think the fresh salsa tastes better and does not seem to have as much liquid in the salsa.

CREAMY CHICKEN PASTA WITH BACON

Creamy chicken pasta with bacon is easy to make weeknight one pot pasta dish! With only 30 minutes of total work, this chicken dinner recipe is simple, fast and delicious! Full of tender chicken, spinach, tomatoes, and bacon!


Ingredients

Main Ingredients:
6 bacon strips
2 tablespoons olive oil
1 pound boneless and skinless chicken(thick in size, such as chicken breasts)
salt and pepper
1 teaspoon garlic powder
1 tablespoon butter
3 garlic cloves (minced)
4 small tomatoes (diced)
2 cups spinach
1 1/2 teaspoon paprika
1 teaspoon Italian seasoning (more, if desired)
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1.5 cup heavy cream
1 cup Parmesan cheese shredded (more for garnish)

Pasta:
10 oz. penne pasta
2 tablespoons Parsley (chopped)


Instructions

BACON: Add bacon strips to the skillet and cook until crispy. Transfer cooked bacon to a paper towel-lined platter that will absorb extra grease. Chop into 1 inch pieces
CHICKEN: Paper towel dry the chicken and season with salt, pepper and garlic powder. Then set aside.
Heat olive oil in a large deep skillet. Add chicken breasts and cook on each side on medium high heat for about 4 minutes per side (for a total of 8 minutes) until nicely browned. If chicken is still pink in the center, reduce heat to medium and cook covered for several minutes until no longer pink in the center. Remove chicken from pan and slice it.
Add butter to the hot pan and once it melts, add chopped garlic and cook for 1-2 minutes until fragrant.
Add tomatoes and cook for 3 minutes on high until tomatoes release their juices. Add fresh spinach and cook until it wilts.
Season with paprika, Italian seasoning, crushed red pepper flakes and salt. Mix.
Next add heavy cream and bring the mixture to boil. Reduce to simmer and slowly addParmesan cheese - until the cheese melts and makes the sauce creamy.
PASTA: In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
Add sliced chicken, bacon and pasta. Next add chopped parsley. Stir until fully coated in sauce. Season with more salt if necessary.
TO SERVE: Serve with additional shredded Parmesan and red pepper flakes, if desired.

link recipes from https://whatsinthepan.com/chicken-penne-with-bacon-and-spinach-in-creamy-tomato-sauce/

CREAMY SHRIMP PASTA WITH MUSHROOMS

Creamy Shrimp Pasta with Mushrooms in a delicious homemade alfredo sauce. This recipe has all the flavors you’ll love: shrimp, mushrooms, garlic, basil, crushed red pepper flakes, paprika, Parmesan and Mozzarella cheese.

Creamy Shrimp Pasta with Mushrooms Recipe
Delicious seafood pasta in a homemade alfredo sauce. This creamy shrimp pasta has all the flavors you want: garlic, basil, crushed red pepper flakes, paprika, Parmesan and Mozzarella cheese.  Mushrooms make this pasta really special!

Ingredients

• 8 oz fettuccine pasta (for gluten free version, use gluten free brown rice pasta)
• 1/2 cup cooked pasta water (optional)
• 2 tablespoons olive oil
• 1 lb shrimp (10 big shrimp or 20 small shrimp without shells, deveined)
• 3 garlic cloves , minced
• 1/4 teaspoon dried basil
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 8 oz mushrooms , thinly sliced
• 1 cup half and half
• 1/2 cup Parmesan cheese shredded
• 1/2 cup Mozzarella cheese shredded

Instructions
Cook pasta

1. Cook pasta according to package instructions. Drain. Reserve some of pasta water.  While the pasta is cooking, prepare shrimp alfredo sauce as described in the next steps.  

How to cook shrimp

1. Heat a large skillet until hot - add 2 tablespoons of olive oil and immediately add garlic and shrimp.  
2. Cook on one side for about 1 minute until pink, on medium-high heat. 
3. Flip the shrimp to the other side.  Sprinkle the top of cooked side of shrimp with dry basil, paprika, crushed red pepper flakes, and salt.  Cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. 
4. Remove the shrimp from the skillet. If shrimp is a little undercooked - it's OK because you will continue cooking it in the sauce.

Cook mushrooms

1. To the same, now empty, skillet add sliced mushrooms. Add more olive oil if necessary. 
2. Cook on medium-high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Sprinkle with a small amount of salt midway through cooking.

How to make shrimp Alfredo sauce:

1. To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half-and-half.  Bring to boil.
2. Add half the cheese (1/2 cup).   Bring to boil, and immediately reduce to medium-simmer.  Cook, constantly stirring, until the cheese melts.  
3. Gradually start adding the remaining cheese (1/2 cup), while stirring. Do not add all of the remaining 1/2 cup of cheese at once. Add just enough for the sauce to get creamy without getting too thick. You might not use all of the remaining cheese. 
4. Remove from heat. Taste, and add more salt if needed.
5. Add cooked and drained pasta from step 1 to the skillet with shrimp and mushrooms and cream sauce.  Reheat on medium heat.  Stir well. 
6. If the cream sauce is too thick and you want it thinner - add some pasta water in small amounts to the cream sauce (while the sauce is simmering on low-medium heat) until you reach desired consistency. 
7. Season with more salt and add more crushed red pepper flakes and basil, if desired.

Recipe Source : Creamy Shrimp Pasta with Mushrooms @ juliasalbum